With just a few simple, readily available ingredients, cucumber sunomono is a delicious cucumber salad popular in Japan. This goes well with any dinner as a salad or side dish, or as a Japanese appetizer. nice for a summer barbecue!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 7 |
| Yield: | 7 enchiladas |
Ingredients
- cooking spray
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried oregano
- 1 pound ground beef
- 1 (15 ounce) can black beans, drained and rinsed
- ⅔ cup water
- ⅓ cup taco seasoning mix (such as Old El Paso®)
- 1 tablespoon butter
- ½ cup diced green onions
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell’s® Healthy Request)
- ½ cup reduced-fat sour cream
- 1 (4 ounce) can diced green chile peppers, drained
- ½ cup shredded Cheddar-Monterey Jack cheese blend
- ¼ cup milk
- 7 large flour tortillas, or as needed
- ½ cup shredded Cheddar-Monterey Jack cheese blend
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a deep 12×6-inch hotel pan or casserole dish with cooking spray.
- Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl.
- Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Drain and discard any excess grease. Add black beans, water, and taco seasoning; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes.
- Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes. Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
- Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
- Stir milk into the remaining soup mixture until sauce is smooth; remove from heat.
- Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
- Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.
- For faster prep: brown beef, season with taco seasoning mix, and freeze. When ready to use, thaw in microwave, stir in the black beans, and proceed with recipe. You can also make the sauce ahead of time and refrigerate until needed.
- Leftovers heat up in the microwave in a jiff and taste just as good as when freshly baked. Wrap and freeze individual enchiladas and reheat in microwave for a quick and easy meal!
Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 8 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 1754 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Even my picky husband liked it. I added approximately 4 oz of enchilada sauce to the mixture and did not use green chilies or green onions. May add chopped onions next time.
The BEST ENCHILADAS I’ve ever made! I followed the recipe, bought a can of enchilada sauce just in case, but didn’t need it. Make this dish! You won’t be sorry!
Wonderful!
very yum! I didnt have green onions on hand, so added sauteed chopped white onions into the beef mixture. did not have green chiles on hand either, used 1 can of drained rotel in the sauce instead. I added a little more cumin and cayenne to the sauce after tasting so it had the kick we like. more cheese sprinkled on the top. it was really good. made 8 enchiladas for my pan with plenty of sauce on top.
I followed the recipe exactly but cut it in half and used corn tortillas. Very tasty and easy to put together.
Didn’t have green onions, substituted 1/2 of a yellow onion diced. Also substituted red kidney beans for black because that’s what I had. Delicious!!
It was very good….and filling. I made as stated….but had no green chili’s so I also subbed Rotel. My only future change would be to make double the sauce part (2 cans soup, etc). But the flavors were great!
The taste was excellent! The only problem was it was a little spicy for my 8 yr old so next time I think I’ll take the taco seasoning down to 1/4 cup. I always leave out cayenne pepper anyway so that wasn’t the problem. To make it healthier, I use whole wheat tortillas, plain Greek yogurt instead of sour cream and ground turkey instead of beef.
This was amazing! It’s amazing as written but can be modified to suit your taste. I’ve made this with shredded chicken, added chopped bell peppers to the onion sauté and subbed a drained can of Rotel tomatoes with green chilies for the chopped green chilies. All were excellent, especially with extra cheese on top! Thanks for a great recipe- this is definitely a keeper.
Good recipe! I used a can of drained Rotells in lieu of the chopped chillis because I didn’t have any. I also put chopped black olives over the top.
I loved this! I added a little extra liquid, onion, and cheese cause I like mine ooey gooey ?? Easy and delicious
Don’t change a thing!! Wha a delicious, flavorful recipe. I made it exactly per the recipe and my whole family loved it. This one is going into our rotation for sure.
I loved these! The recipe was easy, but a bit time consuming. I followed the recipe exactly except cut the cayenne in half in hopes of serving this to my 2 year old, but still a little spicy for him. I will definitely make again!
My family loved this! I make my own cream soups and used my homemade cream of chicken instead of mushroom and omited the marjoram because I didn’t have any but otherwise made no changes. I had taco sized soft tortillas and used 10 of them. I will be making this again…thanks for the great recipe!
Fantastic recipe!
Excellent enchiladas! Perfect just as they are written. I made these for Christmas dinner along with chicken enchiladas and these were gone long before the chicken.
Super easy to make, and it was absolutely delicious. Definitely a favorite in this household now!!!
This was actually very easy and very good. I wish there would have been more sauce to go on the top and I needed to use a bigger baking dish because the tortillas were too big. Other than that, very good and the flavors were right on.
It’s really good. My family really likes it. Like one of the reviews said. It does need a bit more water then it says in the recipe but besides that. Really good.
Yum malicious! Great recipe! Wouldn’t change anything except load on the cheese at the end! Everything is better with lots of cheese! Great for a family meal!
This recipe was pretty good. I like that the sauce is creamier than some tomato base sauces in other recipes. Only change I made was using salsa instead of green chilies because I had that on hand.